Chocolate Avocado Cookies
Did you know you can use avocado in place of oil in baked goods? These double chocolate cookies use avocado instead of oil for a deliciously fudgy texture.
It all started with these avocado muffins. It was the perfect way to use up a leftover avocado that was on the verge of being thrown out. When you buy a whole bag, sometimes it’s hard to use them all up before they go bad, so I started using them in baking recipes. They’re such a perfect, healthy swap for butter or oil, so I decided to turn them into a cookie!
How to Bake with Avocado
Avocado can be a great substitute for oil or butter in certain recipes. Be sure to blend the avocado completely, as you don’t want any visible pieces in your cookies. You want to use a ripe avocado, as it will be softer and easier to blend. Do not use an avocado that is overly ripe or mushy. Overly ripe avocados will give your baked goods an off-flavor, and you may taste a bit of a banana flavor.
Tips for the perfect avocado cookies
- Do not over bake these cookies. It can be hard to tell when they’re done since they’re already dark in color but follow the bake time. If possible, use an oven thermometer to ensure your oven temperature is accurate!
- Make sure your cocoa powder isn’t lumpy. It can help to sift it into the batter, so you don’t have dry lumps of cocoa powder.
- Blend the avocado, egg, vanilla, and sugar until completely mixed. You don’t want any visible pieces of avocado.
Avocado is an excellent source of healthy fat, and whole wheat pastry flour is a good source of protein and fiber. While these are still a treat, you can feel good knowing that there are some hidden benefits in these cookies!
These chocolate avocado cookies are made without any butter or oil, but they’re just as rich and chocolatey as a classic cookie! Try this healthy recipe for a tasty dessert.
- 1 ripe avocado, pitted and peeled (about 1/2 cup mashed)
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup coconut sugar (or brown sugar) firmly packed
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup whole wheat pastry flour or all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup mini-chocolate chips
- Move your oven rack to the middle position and preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a food processor, combine the avocado, egg, vanilla, and sugar. If you don’t have a food processor, you can use hand mixer, but be sure to blend until the avocado is completely smooth.
- Stir in the salt, baking soda, flour, and cocoa until there are no streaks.
- Stir in the chocolate chips until combined.
- Drop rounded tablespoons onto the baking tray, leaving 2 inches between cookies.
- Bake for 8-10 minutes. Do NOT over bake them!
- Remove from the oven and let them cool for 1 minute, then transfer to a cooling rack.
Keywords: Avocado Cookies
How to Store Avocado Cookies
Once the cookies are completely cool, store them in an airtight container at room temperature for up to 4 days. You can also store these cookies in the freezer for up to 1 month. Keep in a zipper-top freezer back then let them thaw for 30 minutes at room temperature before eating.
Looking for other ways to bake with avocado? Try these chocolate avocado muffins!
What’s your favorite kind of cookie?
This post was originally published in June 2014. Updated February 2020.